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Rustic Apple Custard Pies

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I make no secret that I’m a true fan of canning. But there are some other things in jars that I also love, like desserts. Jill took this book we love, got inspired, and served up very pretty apple custard pies. You can too by entering the giveaway below. Skip dinner and invite friends over for these cute desserts. Just add spoons. (Big thanks to Harvard Common Press for the cookbook for this giveaway!) -Maggie

This giveaway is closed and a winner has been chosen.

Shaina Olmanson’s Desserts in Jars is a wonderful little book full of inspiration. It’s packed with miniature classics, from decadent to simple, all baked in tiny little jars. With 50 easy-to-follow recipes, the most difficult thing I found about this book was deciding what to make first.

For a spur of the moment dessert, the Rustic Rhubarb Custard Pie caught my eye. It required very little prep and I had all the ingredients on hand, except rhubarb. No problem… I would just substitute apples. And just like that, a tiny, gorgeous dessert ready to be served.

To make the crust, pulse walnuts, sugar, and cinnamon in a food processor, then add melted butter to moisten.

I added a little too much melted butter so don’t do this at home! It should be crumbly… not gooey, like this.

For the custard, beat sugar, flour, egg yolks and heavy cream in a bowl until thick and creamy.

Stir in diced apples.

Spoon into jars and bake at 425°F for 12 minutes, then reduce the heat to 350°F for 20-22 minutes, just until the custard sets.

Rustic Apple Custard Pies with Walnut Crust

Recipe adapted from Desserts in Jars,by Shaina Olmanson

Crust Ingredients:

3 cups walnuts

2 tablespoons sugar

1 tablespoon ground cinnamon

6 tablespoons (3/4 stick) unsalted butter, melted

Custard Ingredients:

2 cups sugar

1/4 cup all-purpose flour

6 large egg yolks

1 cup heavy cream

4 cups diced apples (original recipe called for rhubarb)

Directions:

Make the crusts: Pre­heat the oven to 425°F. Place the walnuts, sugar, and cinnamon in a food processor. Pulse several times until the nuts are ground fine. Pour in the butter and pulse until combined. Spoon 2 to 3 tablespoons of crust mixture into the bottom of each of ten 4-ounce jars and press down lightly.

Make the custard: Beat together the sugar, flour, egg yolks, and cream in a bowl until the mixture is thick, creamy, and yellow, about 1 minute. Stir in the rhubarb, Spoon about 1/3 cup of custard into each jar over the walnut crust.

Place the jars 2 inches apart on a large baking sheet. Bake the pies for 12 minutes, then reduce the heat to 350°F. Bake for 20 to 22 minutes more, until the custard is set. Remove from the oven and allow to cool. Serve warm, with sweetened whipped cream if you like.

Want your own copy of Desserts in Jars? We’d love to send it to you. Here’s how to win:

This giveaway is closed and a winner has been chosen.

Try all four ways to enter by Friday February 8, we’ll pick a winner at random and send you a copy of this sweet book.

Enter once by leaving a comment on this post answering this question: What dessert would you like to see in a jar?

Enter again by following @eatboutique on Twitter and tweeting: I entered to win a copy of Desserts in Jars by @FoodforMyFamily from @eatboutique. More here: http://bit.ly/12oac8g

Enter a third time by “liking” Eat Boutique on Facebook and leaving a comment on the post that showcases this blog post.

Enter a fourth time by subscribing to the Eat Boutique email list at the very end of this post or in the right hand column and leave a message here to say that you did!

All entries must be made by Friday, February 8 at 11:59pm, and a winner will be chosen and notified by Monday, February 11. Eat Boutique can only ship to US residents. There’s not much time so leave your comment now!

Photos styled and taken by Jill Chen

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